1 66 UNIVERSITY OF COLORADO STUDIES 



Samples No. 12 and No. 22 of the First Preliminary Report, which 

 was given in detail in that report. 



We will present first a resume of each examination. Only the 

 salient features will be mentioned, omitting the reactions and time of 

 loppering unless one or both of these records seem of especial impor- 

 tance. Each sample was tested for boric acid and formaldehyde, but 

 no milk was found to contain either. 



Sample No. 23. Producer No. i. This sample is from a licensed dairy and 

 was taken September 21. This is milk of the preceding night and was received 

 eighteen hours after milking. In spite of this the bacterial count was only 28,625 

 germs per cubic centimeter. In twenty-four hours on ice this was only 29,300, 

 while at room temperature in the same time the count increased to 113,530. 

 The butter fat was 3 . 6 per cent. This milk may serve as a sample of what it is 

 possible to produce in Boulder during the late summer. 



Sample No. 24. From the same dairy as No. 23, Producer No. i. This 

 milk is of the same day as No. 23, but this is morning's milk and was received 

 six hours after milking. The count was 44,000 germs per cubic centimeter. In 

 twelve hours at room temperature this increased to 575,160, while on ice the 

 count was somewhat lower than at six hours — namely 35,480. The butter fat 

 was 3.4 per cent. This sample, which was received twelve hours earlier than 

 No. 23, shows a much higher count. While in both instances this shows a reason- 

 ably low count we woidd point out that there must be some source of contamina- 

 tion of No. 24 which was not present in No. 2$, and that probably more care 

 could have eUmuiated this increase. 



Sample No. 25. Producer No. 6. This sample is from a Hcensed dairy 

 which fmnished Nos. 25, 28, 34, 47 and 50 (and Nos. 10, 14, First Preliminary 

 Report) and was received September 27, three hours after milking. The count 

 at this time was 934,000. The reaction was 10 degrees acid. This sample kept 

 on ice showed a count of 2,052,000 in twelve hours and at room temperature in 

 the same time the bacterial content was 23,280,000. At this time the acidity 

 had only increased to 13 degrees. This suggests to us the probabih'ty of the pres- 

 ence of many alkali-producing germs, many of which we know may elaborate 

 extremely toxic substances. The butter fat was 2 . 8 per cent. 



Sample No. 26. Producer No. 10. This is from a licensed dairy. This was 

 received October i, five hours after milking. The count at this time showed 

 233,300 germs per cubic centimeter. In twelve hours on ice this had increased 

 to 662,100, while at room temperature in the same time the count was 8,700,000. 

 Butter fat was 3 . 4 per cent. 



This twelve-hour count at room temperature is of importance, for a large 

 nxunber of the residents of Boulder cease taking ice after October i, so this will 



